This weeks recipe inspiration is the quick and easy way to prepare and enjoy New Season Chestnuts. If you’ve never tried them, please give it a go…its not as hard as it seems and they are so delicious once roasted. See the method below for a real treat for the whole family.
The easy way to roast and peel chestnuts in your home oven, using steam to loosen the shell. You will also need a bread knife, cutting board, saucepan, mesh strainer, slotted spoon and a baking sheet.
To prepare your chestnuts, grasp them firmly between your thumb and index finger and carefully make a long slice across the rounded top of the chestnut with a sharp serrated bread knife. Be careful as the shell is slippery. If you have trouble cutting through, use gentle sawing motions, don’t force the blade down or you run the risk of cutting your hand. Be sure to cut all the way through the shell. Once all of your chestnuts have been cut, place them into a small saucepan and cover with water. Bring to a simmer. Preheat your oven to 220 C.
Once the water begins to simmer, remove the chestnuts from the water using a strainer or slotted spoon and transfer them to a baking sheet. Roast them for 15 minutes, or until the shells begin to peel back where you cut into them.
Remove your chestnuts from the oven. Place them into a bowl and cover with a towel for 15 minutes. Allowing them to rest and steam a little will make them easier to peel. Try half as is and drizzle the other half with some maple syrup or honey and dust with some sweet spice for an extra treat!
Have a great week ahead and happy local food eating.